Pesto Pronto & un Poco Gusto de Mexico

After my last post, I have had more than a few requests for my pesto recipe...So, here it is:

Chef G's Pesto

Prologue
Pesto is one of those sauces that can have different flavors/characters, depending on the cook. What follows is how I make it and like it.  You should feel free to tweak this recipe (substitute, add or leave out ingredients and preparation methods) to your liking.  I will put some common alterations in parentheses -- if it is in (), it is not the way I make it, purely as a matter of personal taste.

INGREDIENTS

4 cups, packed firm, fresh washed and dried Italian basil leaves (some people add parsley and other varieties of basil)

4 large cloves of fresh garlic, peeled & chunked (some people use processed chopped garlic or those who aren't fond of garlic use less)
1/2 cup toasted pine nuts (some people use raw pine nuts or walnuts or almonds)
1/2 cup extra virgin olive oil
1/4 teaspoon sea salt - you won't need more, as the cheese will add to the saltiness
1/2 teaspoon fresh lemon juice - helps retain brilliant green color
1/2 cup grated Locatelli (or other good pecorino romano or parmigiano cheese)

Reserve one heaping tablespoon of toasted pine nuts for later use.  Otherwise, place all ingredients, except for the Locatelli, in a food processor and puree until a smooth, thick paste.

Dump into a bowl and stir in the cheese and reserved pine nuts.  If overly thick and sticky, thin by stirring in more extra virgin olive oil--a few drops at a time--until you have the desired consistency.

Serve on pasta, with potatoes, on pizza--instead of pizza sauce, on flatbread, grilled meat or fish, in soup, with cooked vegetables...you get the idea--go pesto crazy!

To store...
For use within a week or so, place in an airtight container and top off with more extra virgin olive oil--this can be spooned off later and reserved for use as a delicious flavored dipping oil.  Place in the refrigerator.
For use within 3-6 months, fill an ice cube tray and freeze until solid.  Then transfer cubes to an airtight container and place in the freezer.  When using, take out as many cubes as you need and add in the cooking process without thawing, if practical.


Chef G had a taste for some Mexican food, so on a lark, he tried out a place he's driven past several times:

El Salto 

Authentic Mexican Restaurant

Ridge Rd. and Calumet Ave.

Munster, IN

http://www.elsaltorestaurant.com/

I will keep this short and sweet (yeah, prove it!).

The menu has many, many offerings, from tried-and-true Mexican dishes, to interesting combination platters, to interesting signature dishes.  While non-alcohol drinks weren't listed on the menu, they passed Chef G's test--when asked if they had horchata (spiced rice milk--think chai without tea), they brought a generous glass of the cold, creamy sweet beverage:

They also brought a basket of chips and house salsa (mild).

My dinner choice:  Burrito El Salto "One huge flour tortilla stuffed with grilled Chicken, Steak and Bacon, Beans, sour cream, guacamole & cheese. Topped with tomatilla sauce, cheese sauce, lettuce, tomatoes, and avocado slices".  It was everything promised and tasted delicious.  Took half of it home, it was so huge.  


Prices--very reasonable.  Check out the website--that alone should peak your interest--excellent pictures and descriptions of the menu offerings.  Let's just say Chef G will be returning to El Salto, soon!